The Out of the Box chefs turned their heaping farm box into an array of colorful dishes for the Hub workers Tuesday morning.   Eight rutabagas were the challenge of the day, and these creative chefs found three ways to incorporate them into today’s meal. A quinoa dish was served with additions of roasted pumpkin, sautéed kale and rutabaga. Delicious pasta was served with sautéed mushrooms, roasted pumpkin seeds, garlic, olive oil, a bit of Dijon, honey, and parmesan.  These dishes were complimented by three crisp salads, one consisting of mandarins with a rice vinegar dressing, another featured diced rutabagas, and the last consisted of apples and shaved carrots tossed in balsamic vinaigrette.  A last minute idea brought some sushi rolls to the table, as brown rice, shaved carrots, and rutabagas were rolled around nori paper.  A fruit salad was also thrown together with leftover mandarins, apples, and strawberries in a balsamic vinegar dressing.  These young cooks never cease to impress!